Pat the ribs dry with paper towels. If present, remove excess membrane from the bone side: slide a knife under the membrane at one end, loosen it, then grab with a paper towel and pull it off. Trim any large pockets of fat, leaving a thin layer for flavor.

Season

Combine kosher salt, coarsely ground black pepper, smoked paprika, garlic powder, onion powder, and ground cumin in a small bowl. Rub the ribs lightly with olive oil to help the seasoning adhere, then evenly coat all sides with the dry seasoning mix. Wrap in plastic and refrigerate for at least 1 hour, or up to overnight for deeper flavor. Remove from refrigerator 30 minutes before grilling to come closer to room temperature.

Prepare the grill

Set up a grill for two-zone cooking: one side with medium-high direct heat (about 400°F / 200°C) and the other side for indirect heat (about 300°F / 150°C). If using charcoal, bank coals to one side. Clean and oil the grates to prevent sticking.

Low-and-slow first (indirect)

Place ribs bone-side down over the indirect heat zone. Close the lid and cook 60–75 minutes at roughly 275–300°F (135–150°C), until the ribs develop a deep color and the meat begins to pull back from the bones. Check every 15–20 minutes and rotate for even cooking.

Finish over direct heat

Move the ribs to the direct heat side to sear and build a crust. Cook 3–5 minutes per side, watching carefully to avoid flare-ups; you want a nicely charred exterior but not burned. If flare-ups occur, move back to indirect heat briefly.

Rest

Transfer ribs to a cutting board, tent loosely with foil, and rest 10–15 minutes to allow juices to redistribute before slicing between the bones into individual portions.

Basting Sauce (optional)

Make sauce while ribs cook

In a small saucepan over medium-low heat, combine the beef or chicken stock, unsalted butter, Worcestershire sauce, and minced garlic. Warm gently until butter melts and garlic softens, about 3–4 minutes. Season with salt and black pepper, then stir in chopped parsley. Keep warm and use to baste the ribs in the last 10 minutes of indirect cooking and once more after finishing over direct heat for extra gloss and flavor.

Finishing

Plate the sliced ribs, spoon any remaining basting sauce over the meat if using, sprinkle with chopped fresh parsley, and serve with lemon wedges on the side to brighten the rich flavor.